Collection

The stem or the rhizome is the most valuable part of the wasabi plant. These Dutch grown wasabi rhizomes toke 18-24 months to grow full-size. They are harvested to order to ensure their freshness. Sizes vary between 30 and 100 grams. We recommend 50 grams Read more

This ginger is grown in the Netherlands. Besides a attractive appearance, the ginger is extra juicy and has a lot of flavour. Leaving a piece of the stem attached will increase the shelf life. The stems themselves also give off a lot of flavour in soups a Read more

GROW YOUR OWN!

This is your chance to grow your own wasabi at home. The wasabi plant you receive is a large plant, more than 6 months old. The large heart-shaped leaves will immediately be a nice addition to your garden or balcony. They are well rooted Read more

The best way to collect all the wasabi from the grater and is by using a bamboo brush. Read more

Standard Japanese grater. This grater produces a fine paste. It can be used with wasabi or ginger. Ideal for occasional use. For optimal use you should use a bamboo brush to collect the paste from the grater. Read more

Brewed in The Netherlands, Tomasu has grown its own soy beans and wheat in the Hoeksche Waard. These ingredients are combined with spring water and natural coarse grey sea salt, harvested in Bretagne, France. The fermentation is started by the addition of Read more

Japanese Good Design Award winner 2018: Hagane-Zame Wasabi Grater. This pro version is our largest grater and essential in every professional kitchen. Read more

Premium Fresh Yuzu juice. Grown and bottled in the Kochi prefecture one the largest suppliers of yuzu in Japan.  Made from 100% fresh Yuzu juice. Can be used as a seasoning, perfect for adding flavor to grilled fish, pickled foods, and more. It can also b Read more

This dashi combines flavors of shiso, cumin, bonito bouillon, kombu of seaweed and shiitake. Use it as cold bouillon or dip sauce with wide variety of dishes. Read more

The stems of fresh ginger give off a lot of flavor. Cut off 10 cm and cut the stem at the bottom and put them in your tea. This gives a suttle ginger flavor to your tea. Works also very well in sauces and soups. Read more

Yakiniku means "roasted meat". Every Japanese Yakiniku restaurant has his own barbecue dip sauce sauce: Yakiniku no tare. An Exclusive blend of onion, apple and sansho (Japanese Pepper) combined with authentic soy souce. It's a unique oil-free Yakiniku sa Read more

Crunchy Nori Tempura chips with a kick of wasabi. Sheets of crispy nori seaweed are covered with the tempura batter on one side and fried in sesame oil until crispy. The trick is to keep the nori uncovered at the top, with enough tempura at the bottom to Read more